🌮 Homemade Gluten-Free Flour Tortillas
🧾 Ingredients (makes 8–10 tortillas)
- 2 cups gluten-free all-purpose flour blend (with xanthan gum if possible)
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp olive oil (or melted butter)
- 1 cup warm water (add gradually)
- 1 tsp apple cider vinegar (helps softness and flexibility)
Optional (for better stretch):
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- 1 tbsp psyllium husk powder (makes tortillas more elastic)
👩‍🍳 Instructions
1. Mix dry ingredients
In a large bowl, whisk together:
- gluten-free flour
- baking powder
- salt
- (and psyllium husk if using)
This ensures even texture and no clumps.
2. Add wet ingredients
Pour in:
- olive oil
- apple cider vinegar
Slowly add warm water while mixing. Stir until a soft dough forms.
👉 The dough should feel slightly sticky but manageable—not dry or crumbly.
3. Knead briefly
Knead the dough for 1–2 minutes.
If it’s too sticky, sprinkle a little more flour. If too dry, add a teaspoon of water.
Cover and let it rest for 20–30 minutes.
(This step helps gluten-free flour absorb moisture and improves flexibility.)
4. Divide and roll
Divide dough into 8–10 equal balls.
Roll each ball between two sheets of parchment paper until thin and round.
💡 Gluten-free dough is delicate—parchment prevents tearing and sticking.
5. Cook the tortillas
Heat a dry skillet or non-stick pan over medium heat.
Cook each tortilla:
- 1–2 minutes on the first side
- 30–60 seconds on the second side
Look for light golden spots—don’t overcook or they’ll become stiff.
6. Keep them soft
Stack cooked tortillas in a clean towel and cover immediately.
This traps steam and keeps them soft and foldable.
🌯 Tips for Perfect GF Tortillas
- Psyllium husk = better flexibility (highly recommended)
- Don’t skip resting time—it improves texture a lot
- Roll them thin for best softness
- Keep cooked tortillas covered at all times
- Reheat in a pan for 10–15 seconds per side before serving
🧡 How to use them
These tortillas are great for:
- Tacos 🌮
- Burritos 🌯
- Quesadillas 🧀
- Breakfast wraps 🥚
- Flatbread-style pizzas 🍕
🥶 Storage
- Room temp: 1–2 days (covered)
- Fridge: up to 5 days
- Freezer: up to 2 months (separate with parchment)
Reheat on a dry pan or microwave wrapped in a damp paper towel.
